Place the corn (husks removed) in a microwaveable dish. Cover with a wet paper towel and microwave for 6 minutes. Set aside to cool. Remove the corn from the cob.

Blanch the broccolini in boiling salted water for 2-3 minutes till it turns bright green. Immediately place in an ice bath (cold water and ice) to stop cooking. Dry completely. Chop into bite-size chunks.

Place the halved tomatoes, corn, and broccolini in a bowl. Top with the crumbled feta, spring onions, and fresh dill.

Drizzle the salad generously with good quality olive oil and balsamic vinegar before serving. Season with coarse salt and fresh ground black pepper.

SERVES 4-6